Pie vs. Cake: Dessert recipes to help you enjoy the holidays

I don’t know about you, but when it comes to the holidays, I automatically assume everyone bakes pies for Thanksgiving and cakes for Christmas.

I usually prefer a slice of pie instead of a piece of cake, but certain occasions do require a cake to be baked – birthdays, weddings, wedding and baby showers, anniversaries, graduations and retirements. And we all know if it weren’t for cakes, there would not be cupcakes and cake pops.

For those that don’t like to choose, there’s a third option: pies turned into cakes. Yes, there is such a thing and these recipes have been around for some time.

Although recipes like Kentucky Derby Cupcakes, Apple Pie Stack Cake or a Key Lime Cake are all considered to be actual cakes, it’s a great way to incorporate the best of two worlds.

Still, I am a pie lover. Pies can be savory as well as sweet, and as you all know, I’m not much of a baker when it comes to cakes.

The basic facts of cake baking is that you have to be exact in the measurements, temperature, baking pan sizes and preparation of the pans, oven heat and pan arrangement. I could go on about the variables, or lack of, in my case. Pies to me are just more forgiving and lie within my comfort zone.

As for now, and with Thanksgiving just a day away, I’m sticking to my tried and true recipes for Pecan Pie and Sweet Potato Pie. The one cake I would consider baking for Thanksgiving would be an Apple Walnut Cake. Just as the pies, this cake recipe includes all seasonal ingredients and spices reminiscent of the holiday. I have baked this cake several times and, of course, with much worry, still the cake turned out beautifully.

Whatever your personal preference may be, try one of these recipes for your holiday dessert and enjoy.

In a mixing bowl, beat eggs, sugar, oil and vanilla. Combine flour, baking soda, cinnamon, nutmeg and salt; mix into batter. Fold in apples and nuts. Spread into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 325 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Frost with Cream Cheese Frosting and store in the refrigerator. Serves 12-16.

Cream Cheese Frosting

¾ cup butter, softened

2 packages (3 ounces each) cream cheese, softened

1 tsp. vanilla extract

3 cups confectioners’ sugar

In a mixing bowl, beat butter, cream cheese and vanilla extract until smooth. Gradually beat in sugar. Store any leftover frosting in refrigerator.